This cold dish is traditionally enjoyed during the Jewish holiday of Passover with a simple accompaniment of sliced, cooked carrot and grated horseradish sweetened with beet sugar.

So what exactly is Gefilte fish, and why are there two prominent variations?

Gefilte fish is basically a poached fish meatball or galantine. Traditionally speaking, this dish is preferred to be made from live (or freshly butchered) fish consisting of Grass Carp, Whitefish, and Yellow Pike; which are all fresh water fish. But, those particular fish were utilized because of the affordable price. In today’s market you can use whatever fish suits your fancy. Keep in mind, as with most food items, the better quality fish – the better the results, as long as they are Kosher.

There are two major flavor profiles for Gefilte fish: savory/peppery and sweet. It started off in the early 19^th century, when sugar was a prized commodity and too expensive to put in cheaper food so everyone cooked savory. It wasn’t until the Polish started manufacturing beet sugar that the game changed and people started making sweet preparations in that area. East of Poland, Gefilte fish was (and still is) made as a traditional savory dish. This cultural divide is known as “the Gefilte Fish Line” and is reinforced by the two main Yiddish dialects Poylish/Galitzianer and Litvak.

That being said, there are many prepared products ranging from jars, to cans, to frozen that you can utilize for convenience. However, if you choose to make your own (which we highly suggest) there are some basics you need to know.

When you order your fish, you can order it already ground and mixed, or you can create your own ratio and mixture. However, the key is when you do get your fish, you’re getting it filleted with the bones saved on the side; you must have the eyes taken out of the heads and the head split in half. Save the skins and the bones to make stock with                                                                                .

If you aren’t savvy with how to break down fish, simply ask your fish monger to do it for you. Carp can tend to be an extremely difficult fish to cut and the individuals that can do it are a dying breed due to the lack of demand – so let us take care of it for you.

Right, so – how do we do this?

Once you have acquired your fish, blanch the bones to remove any impurities. In a medium stock pot place bones, carrot, celery, onion and any other desired aromatics (parsley, thyme, white wine, lemon, etc.) and simmer for no more than an hour – creating fish stock; technically a court bouillon.

While this is working, you’ll want to chop/grind your fish (if it hasn’t been done already). Then in a food processor or mixing bowl incorporate minced onion, celery, carrot, matzo crumbs and egg (to bind) until a slightly smooth texture is achieved. Season with salt and pepper (sugar if you’re so inclined).

Strain your bones and aromatics away from the liquid and place it back into the medium pot. Bring to a boil, then down to a gentle simmer. It’s at this point that you’re ready to start cooking!

In today’s times, most people make quenelles (little football shaped balls) out of the force meat (fish mixture) and gently drop them into the simmering liquid. They will sink to the bottom and rise slowly. Once they reach the top – they’re done! At this point you should set them aside until the entire batch is done then refrigerate until ready to serve.

Once you’re done cooking, strain the poaching liquid through a cheese cloth to remove any fragments of fish or matzo that can make for a cloudy appearance. Put liquid into a container and place into the fridge. Overnight this will start to gelatinize and become an accoutrement.

If you wanted to be super traditional, the force meat is formed into the shape of the fish body and you can wrap the skin around it and serve it with the head and tail besides it, so it looks like a whole fish. You can then slice it down from there and serve.

Serve with gelatinized liquid, horseradish (or beet radish) on the side. You can also serve a cooked sliced carrot on top if you so desire.

So no matter if it’s sweet or savory, or if you’re using local/seasonal ingredients, Gefilte fish is bringing family and friends together this Seder season. Shabat Shalom!

The holidays are here and Samuels is ready to supply you with the freshest,tastiest seafood around. This time of year is always very busy for everyone, so we encourage you to place any large, frozen, or specialty orders you have early.

Bill has updates on a few great products that are on special this month for Samuels’ account holders. He’s talking Wild Isles Salmon, Canterbury Cure Smoked Salmon. Giant Head on Prawns, Lauren Bay Squid, and the always delicious Border Springs Lamb.

Stone Crab Claws have firm, sweet tasting meat. Claws are traditionally served either cold or at room temperature with a dipping sauce. Stone Crab Claw season involves a catch-and-release practice: crabs are caught in traps and harvestable claws, those 2 ¾ inches in length when measured from the elbow to the tip of the lower immovable portion of the claw, are taken. After that, the crab is released to regrow their claws.

Watch the video for all the details and be sure to talk to your sales rep for more information.

Welcome to another riveting episode of Fish Tales! This episode is packed with fishmonger wisdom and an engrossing cooking demonstration.

This episode features Anthony D’Angelo and he’s talking octopus! Learn where octopus is harvested, how they’re caught, and sizing. Plus Chef Davis walks you through how to make Grilled Octopus with Grapefruit and Barley.

And if you want even more tips and tricks for placing orders, reach out to your sales rep. They’re always happy to help!

Anthony D’Angelo stopped by to speak with Bill about octopus. He gives a great breakdown of the different octopus Samuels supplies and talked in-depth about Premium European White Seas Octopus.

Watch the full video below for all the latest updates.

Check out the short video below for all of this week’s updates.

A little over a month ago, Eli Klup local Chef extraordinaire, all around great guy and co-owner of Fork Restaurant was taking the train home when it derailed suffering a spinal cord injury as a result.

A benefit organized in his behalf to help get him through his long road to recovery was launched and was met with an outpouring of support. Dozens of culinary heavy hitters, Top Chefs, wine merchants, breweries, foodies and members of the local community all came together to rally around one of their own and it was beautiful.

Between ticket sales and a silent auction, over $130,000 was raised last night to help a man who has dedicated his life to nothing but his family and making the world a better place one delicious meal at a time; and that my friends is priceless.

For those of you who were not able to attend but would still like to do something for Eli, please visit www.gofundme.com/v3qfhc.